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Unread 03-30-2009, 09:03 PM   #25
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Originally Posted by Jeff Hughes View Post
That's the thing about a good stick burner, it will hold temps well, and as long as your food backs it up, it will say you are a "BBQ Man" in a way that cabinets never will...

I learned on a stick burner and it's not a feasible choice with constant volume cooking in a vending and catering situation. I can switch back and forth between the two with ease but to say you are more of a BBQ man because you can use a stick burner seems a bit far fetched.
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